Name: Trout Chowder
Ingredients: ** Package Together **; 1 tb Dried Onions; 1 tb Salt; 1/8 ts Pepper; 1 ts Dill Weed; 1/4 ts Tarragon; 1 ts Chives, Freeze-Dried; ** Package Separately **; 3 tb Margarine; 1 1/2 c Instant Mashed Potatoes; 1 c Whole Dry Milk; 1 Env Lemon Juice Crystals; 1 Trout Fish Fillet

As Christian people we must learn to appropriate by faith the fact that God is our Father. Christ taught us to pray “Our Father.” This eternal everlasting God has become our Father and the moment we realize that, everything tends to change. He is our Father and He is always caring for us, He loves us with an everlasting love, He so loved us that He sent His only begotten Son into the world and to the Cross to die for our sins. That is our relationship to God and the moment we realize it, it transforms everything.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Dairy, Seafood			2	Servings

INGREDIENTS

		Package Together
1	tb	Dried Onions
1	tb	Salt
1/8	ts	Pepper
1	ts	Dill Weed
1/4	ts	Tarragon
1	ts	Chives, Freeze-Dried
		Package Separately
3	tb	Margarine
1 1/2	c	Instant Mashed Potatoes
1	c	Whole Dry Milk
1		Env Lemon Juice Crystals
1		Trout Fish Fillet

INSTRUCTIONS

1. Add 1 quart of water and the seasonings to the pot, heat to boiling. 2.
Mix the margarine, potatoes, and milk with a little cold water to a creamy
consistancy. Stir into the boiling water. 3. Cut the trout into bite-sized
pieces. Add to the pot and simmer gently until the fish is done, about 5
minutes. 4. Salt to taste, season with lemon crystals. Makes about 5 cups,
not including fish.
Variation: a. Use canned minced clams, whole shrimp, or oysters when the
fish aren't biting. Add canned fish at the end, and only cook long enough
to warm the fish.
Recipe By     : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske
From: Victor_j_heintz.Wbst128@xerox.Comdate: Fri, 6 Jan 1995 08:46:13 Pst
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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